I love to use a small French bean called the flageolet, a small bean with a light, green-white hue and a wonderful firm and creamy flesh. If you are unable to source these beans you can use a commonly available variety like great northern or white navy beans. I use bigleaf maple syrup or substitute dark maple syrup.
1 lb (454 g) dried small white beans
1 ham hock (about 1 lb [454 g])
1 cup (250 mL) tomato paste
¼ cup (60 mL) bigleaf maple syrup
2 Tbsp (30 mL) molasses
2 Tbsp (30 mL) garlic
1 cup (250 mL) peeled and diced carrots
1 cup (250 mL) peeled and diced onion
1 cup (250 mL) diced celery
¼ cup (60 mL) apple cider vinegar
1 Tbsp (15 mL) finely minced fresh rosemary
1 Tbsp (15 mL) hot sauce
salt and pepper, to taste
Soak the beans in water for at least 1 hour (overnight is best). Discard the water, transfer the beans to a pot, and cover with cold water. Bring to a boil over medium-high heat. Reduce the heat and simmer for 30 minutes. Add the ham hock and simmer for an additional 30 minutes, or until the beans are tender. Remove from the heat and allow to cool completely.
Preheat the oven to 350°F (180°C).
Remove the ham hock from the water. Trim off any skin and fat, and remove the bones; discard. Cut the meat into a fine mince; set aside until needed.
Strain the beans and reserve 2 cups (500 mL) of the cooking liquid. Transfer the beans to a casserole dish and set aside. In a saucepan, combine the tomato paste, maple syrup, molasses, garlic, carrots, onion, celery, vinegar, rosemary, hot sauce, minced ham, and reserved bean-cooking liquid. Bring to a boil, then reduce the heat to a simmer and cook for 15 minutes. Pour the sauce over the bean mixture and stir well. Season well with salt and pepper. Place in the oven and bake for 1 hour, stirring occasionally. Serve warm.
SERVES 4–6